Serves: 5
Total Calories: 58

cooking spray
1 zucchini, sliced crosswise into 1/8-inch-thick slices
1 yellow summer squash, sliced crosswise into 1/8-inch-thick slices
1 small sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices
1 large carrot, peeled and sliced crosswise into 1/8-inch-thick slices
1 teaspoon kosher salt
1 teaspoon oregano

Remove leveling tray and place a rack on the floor of the cooking chamber, and set Global Sun Oven out to preheat.

Spray pizza pans, or any baking sheets that will fit in the cooking chamber. Spread the sliced vegetables on the pizza pans. Coat these with more cooking spray and season with salt and oregano. Stack the pans using canning rings or cookie cutters to keep them separated. Place the pans in the cooking chamber. Keep the glass door propped open by resting it on the latches turned inward. Keep the Global Sun Oven focused to maintain a temperature between 200¼F and 250¼F. Roast until vegetables are crisp and dry, removing the ones that may crisp faster as you go along. It should take about 1 1/2 hours to roast all the vegetables.

Nutritional Facts:

Serves: 5
Total Calories: 58
Calories from Fat: 0

More Recipes from the Sun Oven Cooking Cookbook:
Solar Dried Zucchini
Solar Simmered Fennel and Zucchini Soup
Beef and Vegetable Loaf
Sun Baked Carrot Zucchini Bread
Solar Veggie Chips